Ingredients
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⅓ cup sliced blanched Almonds
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1 (28-ounce) can diced Tomatoes
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2 roasted red Bell Peppers
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3 tablespoons Olive Oil
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3 cloves Garlic
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2 Shallots
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1 red Serrano Chile
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¼ cup White Wine
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2 teaspoons Red Wine Vinegar
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1 teaspoon dried Thyme
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½ teaspoon dried, crumbled Rosemary
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2 (15-ounce) cans Chickpeas
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½ teaspoon Salt
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Freshly ground Black Pepper
Directions
If these chickpeas could talk, they’d probably be a little fresh and need at least a PG-13 rating, due to extreme sauciness. (On the other hand, if chickpeas could talk, they probably wouldn’t be vegan anymore.) Yet these delicious chickpeas gently simmered in a savory tomato sauce with roasted red peppers and ground almonds make a great family dinner or potluck dish nonetheless. Pair this Spanish-influenced main dish with Saffron-Garlic Rice and your favorite steamed green vegetable or basic leafy salad dressed with Mediterranean Olive Oil & Lemon Vinaigrette.
Steps
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1
Done
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In a food processor or blender, grind the almonds into a gritty flour. Empty into a small bowl and set aside. |
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2
Done
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Working in two or more batches, puree the tomatoes and roasted peppers together until smooth. Pour the tomato mixture into a large bowl and set aside. |
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3
Done
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Preheat a medium-size, heavy-bottomed saucepan over medium heat. Sauté the garlic, shallots, and chile in the oil until the shallots are turning golden, 4 to 5 minutes. Pour in the wine and stir to dissolve any browned bits of garlic from the bottom of the pot; simmer for 1 minute. Add the tomato puree, vinegar, thyme, and rosemary. Increase the heat to medium-high and bring to a near boil. Lower the heat to medium-low and simmer for about 10 minutes, stirring occasionally. |
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4
Done
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Add the ground almonds and stir the mixture until they are completely combined. Fold in the chickpeas and simmer, uncovered, for 20 to 25 minutes, until the sauce is slightly reduced and the chickpeas are very tender. Remove from the heat, season with salt and pepper to taste, and allow to cool for 5 to 10 minutes before serving. |
